感官鉴别:新鲜消毒乳,呈乳白色或微黄色,有新鲜牛奶固有的香味,流体均匀,无异味、无沉淀、无杂质、无异物,无粘稠现象。清水鉴别:将牛奶滴入清水中,若不能化开,则为新鲜牛奶。若化开,就不是新鲜牛奶,若是瓶装牛奶,只要在牛奶上部观察到稀薄现象或瓶底有沉淀的,则都不是新鲜牛奶。挂杯鉴别:买回的牛奶,在未加热时,倒入干净的透明杯中,然后将杯倾 Sensory identification: fresh disinfection milk, milky white or yellowish, fresh milk inherent fragrance, fluid uniform, no smell, no precipitation, no impurities, no foreign body, no sticky phenomenon. Clear water identification: the milk into the water, if you can not open, then fresh milk. If the open, it is not fresh milk, if the bottled milk, as long as the observed in the upper part of the milk or the bottom of a thin precipitate, are not fresh milk. Identification of hanging cups: buy back the milk, when not heated, into a clean transparent cup, and then pour the cup